Veal Asparagus Bundles Food

ROASTED ASPARAGUS BUNDLES

Steps:

• Preheat oven to 400 degrees F.
• Place asparagus and scallions on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast 25 to 30 minutes, until tender. Wrap individual portions of asparagus with scallion to tie into bundles.

ASPARAGUS BUNDLES

Steps:

• Preheat the oven to 400 degrees F. Divide the asparagus spears into 12 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about 1/2 inch from the bottom of the tips. Secure the bacon-wrapped spears with a toothpick. Lay the bundles in a low-sided casserole dish. In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Pour the hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast until the spears have begun to wilt and the bacon looks fully cooked, about 25 minutes. Remove the toothpicks before serving.

BACON WRAPPED ASPARAGUS BUNDLES

Steps:

• Preheat oven, if using, to 400 degrees F.
• Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.
• To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.
• For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

WHITE ASPARAGUS RISOTTO WITH PANEED VEAL

Steps:

• Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or "sweat" the onions until translucent. Add asparagus, deglaze the pan with wine, and cook for 1 minute. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.
• Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon.
• Heat the chicken stock in a saucepan to just to the boiling point, then have it ready at stove side. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1/2 cup at a time, until all the stock has been absorbed.
• After adding the last 1/2 cup stock, also add the butter, Parmesan, and heavy cream. Stir to combine all the ingredients. Re-season with salt and pepper, to taste.
• Paneed Veal:
• While risotto is cooking, wrap each cutlet in plastic wrap and pound with a meat mallet until very thin. Season the cutlets with 1 teaspoon of the Essence. Mix together the eggs and water in a shallow bowl. Combine the cracker crumbs with 2 teaspoons Essence on a shallow platter. Dip the cutlets in the egg mixture, then in the cracker crumb mixture.
• Heat the oil in a heavy large skillet over medium-high heat. Fry the cutlets for about 30 seconds on each side, or until golden brown. Serve immediately with White Asparagus Risotto.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

VEAL ASPARAGUS BUNDLES

Steps:

• Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
• Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
• Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
• Let sit for 5 minutes. Slice each roll into 6 pieces.

ROASTED ASPARAGUS BUNDLES

Steps:

• To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Add the garlic and sauté briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.)
• Preheat the oven to 400°F. Butter a shallow baking dish that is long enough to hold the asparagus. Toss the cooled asparagus with the olive oil and season with salt and pepper.
• Divide the asparagus into 4 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with one-fourth of the seasoned bread crumbs.
• Roast in the oven until heated through and crisp, about 10 minutes. Serve at once.

BAVARIAN VEAL WITH ASPARAGUS

Steps:

• Oven at 325ºF.
• Fresh Asparagus should be cleaned and cut into 1-inch pieces.
• In a Dutch oven brown the veal in hot oil.
• Add onion and carrots.
• Cook until onion is transparent. Stir in parsley.
• Mix lemon juice, broth, flour and seasonings until well-blended.
• Pour over meat.
• Cover and bake 1 1/2 hours or until meat is tender.
• Add more broth if needed.
• Cook asparagus until tender-crisp.
• Stir into veal and serve immediately.

VEAL WITH ASPARAGUS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook shallot and garlic in oil, stirring frequently, until garlic is golden; reduce heat to medium. Add veal. Cook about 3 minutes, turning once, until light brown.
• Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring occasionally, until asparagus is crisp-tender.